Today, I’ve got a super simple, incredibly delicious Butter Chicken recipe that’s going to give your favorite restaurant or takeout joint a run for its money.

Taste The Tender, Golden Chicken Pieces In A Rich And Creamy Curry Sauce

If you’re a fan of Chicken Tikka Masala, you’re in for a treat because Butter Chicken is right up there in terms of popularity. Plus, you can whip it up right in your own kitchen, pair it with some garlicky buttery rice, and even make fresh homemade Naan bread to go with it.

So, let’s get cooking and be ready to savor a restaurant-worthy meal without leaving your home. 🍛🍴😋

To Make This Tasty Butter Chicken, You Will Need:

Chicken thighs: the primary protein source for the dish. They are often preferred for their tenderness and flavor. Choose boneless and skinless ones for a cleaner and quicker preparation.

Minced garlic: adds a strong, aromatic flavor.

Minced ginger: complements the garlic by providing a fragrant and slightly spicy taste.

Lemon juice: adds a tangy and citrusy element.

Fenugreek or garam masala: contributes a slightly bitter and nutty flavor, but if unavailable, you can use garam masala, which is a spice blend that typically includes cinnamon, cardamom, and cloves.

Kashmiri chili powder or paprika and cayenne blend: imparts a mild, smoky heat. If unavailable, you can create a substitute by mixing paprika and cayenne in a 3:1 ratio.

Greek yogurt: serves as a creamy base for the marinade, helping tenderize the chicken and adding a tangy, rich flavor. Greek yogurt should be plain and unflavored for the marinade.

Onion: provides a sweet and savory base flavor for the sauce.

Poblano pepper: adds a mild, smoky heat to the dish. You can adjust the amount based on your heat preference.

Tomato paste: adds a rich tomato flavor and thickness to the sauce.

Heavy cream: adds creaminess and richness to the sauce.

Unsalted butter: contributes a creamy texture and a rich, indulgent flavor to the sauce.

Rice: serves as the side dish. Basmati rice is a popular choice for Indian dishes.

How To Make The Best Butter Chicken?

Marinating the chicken: combine chicken with ingredients above, rubbing marinade all over to cover chicken. Cover and refrigerate for 30 min to marinate.

Roasting the chicken: preheat over to 450F/232C. Line sheet tray with foil and place chicken on tray. Load into the oven and bake for about 15 min. Align tray under oven broiler and broil on high until they’re beginning to crisp around edges. Flip each piece of chicken to the back side and return to broil until side 2 is beginning to char and take on color. Allow to rest before cutting into about 1.5″ chunks.

Preparing the sauce: preheat medium saucepan over med-high heat. Add oil, onion, poblano, and salt, stir, and allow to soften for 6 min or so. Add ginger and garlic, stir, and allow to cook for about 60 more seconds. Add spices and allow to cook for 60-90 seconds until fragrant. Add tomato paste, stir, and allow to bloom for about a minute. Stir in water until the paste dissolves into water and mix comes to a simmer. Cover, reduce heat to low, and simmer for 20 min

Once the sauce has been cooking for 20min add in sugar and cream. Stir to combine. Add butter and stir to combine. Pulse with immersion blender until smooth. Fold chopped chicken into the sauce.

Serve: place rice on plate or bowl, top with butter chicken, and garnish with yogurt sauce and cilantro. Enjoy your freshly made Butter Chicken!

Estimate Nutritional Information:

Serving: 1 serving (approx. 1 cup)

Recipe Notes And Helpful Tips:

Marinating the chicken: The longer you marinate the chicken, the more flavorful it will be. Consider marinating it for a few hours or even overnight in the refrigerator for the best results.

Spice levels: Adjust the amount of Kashmiri chili powder or the paprika-cayenne mix to control the heat level to your preference. You can make it milder or spicier to suit your taste.

Blending the sauce: Using an immersion blender to smooth out the sauce is optional. If you don’t have one, you can use a regular blender, but make sure to let the sauce cool a bit before blending to avoid splattering.

Frequently Asked Questions (FQAs):

1. What’s The Difference Between Butter Chicken And Chicken Tikka Masala?

Both are similar but have slight differences. Chicken Tikka Masala uses grilled marinated chicken, while Butter Chicken typically uses roasted or pan-fried chicken. The sauces may also vary in terms of spices and ingredients used, with Butter Chicken often being slightly milder and creamier.

2. Can I Use Chicken Breast Instead Of Chicken Thighs?

While chicken thighs are commonly used for their tenderness and flavor, you can use chicken breast if you prefer. Just be cautious not to overcook it, as chicken breast can become dry more easily. Marinating the chicken breast and monitoring the cooking time is key to keeping it juicy.

3. Can I Make This Dish In Advance?

Yes, you can prepare Butter Chicken in advance. It actually benefits from resting, as the flavors meld over time. You can make the sauce and marinate the chicken a day ahead. When you’re ready to serve, roast the chicken and reheat the sauce. This can save you time on the day you plan to enjoy the dish.

4. What Can I Use As A Substitute For Heavy Cream?

If you want to reduce the calorie content or are lactose intolerant, you can substitute heavy cream with coconut milk or a non-dairy milk alternative like almond or cashew cream. Just be aware that this will slightly alter the flavor of the dish.

5. Is This Dish Spicy?

The level of spiciness in Butter Chicken can be adjusted to your preference. Kashmiri chili powder provides mild heat, but you can increase or decrease the amount to control the spiciness. If you want it less spicy, reduce the chili powder or use a milder paprika. If you prefer more heat, add a touch of cayenne or hot paprika.

6. Can I Freeze Butter Chicken?

Yes, you can freeze Butter Chicken. Store it in an airtight container for up to three months. Thaw it in the refrigerator and reheat it gently on the stove, adding a little cream or water to restore the consistency if needed. It may taste even better after being frozen as the flavors have more time to meld.

Roll Up Your Sleeves And Start Making This Butter Chicken!

And there you have it – this mighty tasty Butter Chicken is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Quick And Easy Butter Chicken

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Serves: 4 Prep Time: 40 Mins Cooking Time: 40 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

>>>Chicken and marinate:
2 lbs chicken thighs
3 ½ tsp salt
2 tbsp minced garlic
2 tbsp minced ginger
1 ½ tbsp lemon juice
1 tsp fenugreek (or garam masala if you can't find it)
3 ¾ tsp kashmiri chili powder (or 3 to 1 paprika to cayenne if you can't find it)
¾ cup Greek yogurt
>>>Sauce:
3-4 glugs of olive oil
1 medium onion, small diced
1 poblano, seeded and small diced
large pinch salt
2 tbsp minced ginger
3 cloves garlic, minced
2.5 tsp garam masala
2.5 tsp turmeric
2.5 tsp cumin
2.5 tsp coriander
2.5 tsp kashmiri chili powder
1 ¾ tsp salt
6oz tomato paste (1 small can)
1 ¾ cup water
2 ⅓ tsp sugar
1 cup heavy cream
3 tbsp unsalted butter
>>>Rice:
1 ½ cup rice
¾ cup water
8g salt
2 tbsp butter (a big chunk or so)
>>>Garnish:
½ cup Greek yogurt 100g or ½ cup heavy cream
½ tsp salt.
handful of cilantro

Instructions

Step 1: Marinate the chicken, cover, and refrigerate for at least 30 mins

Step 2: Preheat your oven to 450°F (232°C).
Line a baking sheet with foil.
Place the marinated chicken on the tray and bake for about 15 minutes.
Move the tray under the broiler and broil on high until the edges of the chicken start to crisp.
Flip each piece of chicken and broil until the other side begins to char and gets some color.
Let the chicken rest for a bit, and then cut it into 1.5-inch chunks

Step 3: Preheat a medium saucepan over medium-high heat.
Add oil, onion, poblano pepper, and a pinch of salt. Stir and let them soften for about 6 minutes.
Add ginger and garlic. Stir and let it cook for another 60 seconds.
Add the spices and cook for 60-90 seconds until they become fragrant.
Stir in the tomato paste and let it bloom for about a minute.
Add water, stir until the paste dissolves, and the mixture comes to a simmer.
Cover the saucepan, reduce the heat to low, and let it simmer for 20 minutes.
After simmering for 20 minutes, add sugar and cream. Stir to combine.
Add butter and stir to combine.
Use an immersion blender to pulse until the sauce is smooth.
Fold the chopped chicken into the sauce.

Step 4: Cook the rice, I typically use a rice cooker for ease, but if you don’t have one, cook using package instructions.

Step 5: Combine Greek yogurt or heavy cream + salt, and stir until smooth to make the Yogurt sauce.
To serve, place rice on plate or bowl, top with butter chicken, and garnish with yogurt sauce and cilantro. Enjoy your freshly made Chicken Butter.